|125.00 ml||vinegar — white garpe|
|15.00 ml||garlic and chilli sauce|
|1.00||onion — finely chopped|
|1.00||green pepper — deseeded and cut into strips|
Scrape the carrots and cut into julienne strips. Place the carrot strips and vinegar in a saucepan and cook until just soft. Transfer the carrots to a serving dish and add the sugar to the vinegar in the saucepan. Heat slowly, stirring until all the sugar has dissolved, then bring the mixture to the boil. Boil until the sauce thickens slightly. Add the garlic and chilli sauce and blend. Sauté the onion and green pepper in a little oil until soft. Add to the carrots and mix lightly. Pour the sauce over the salad and serve hot or cold.